Chess Pie

Betty's Traditional Southern Chess Pie Recipe

Описание:

In this video, Betty demonstrates how to make her Traditional Southern Chess Pie. This is the dessert that Rick ordered for lunch when we went on our trip to Shakertown. Many of you requested that I make Chess Pie at the time, but I made two other dishes from that dinner (Tomato-Celery Soup and Shaker Lemon Pie), and decided to move on. I haven't shown you many sweets lately (since there were lots of them during the holiday season), so today we're having Traditional Southern Chess Pie!

Ingredients:

1 1/2 cups sugar
1/2 cup butter, melted
1 tablespoon plus 1 teaspoon cornmeal
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 eggs, well-beaten
1 unbaked 8-inch to 9-inch pastry shell (You make this fresh; I have a recipe for one in bettyskitchen--Betty's Basic Pie Crust, or you may use a pre-made frozen unbaked pie crust, thawed.)

Combine 1 1/2 cups sugar, 1/2 cup melted butter, 1 tablespoon plus 1 teaspoon cornmeal, 1 tablespoon white vinegar, 1 teaspoon vanilla, and 3 well-beaten eggs. Mix thoroughly. Pour into pie shell. Bake at 350 degrees for about 45 to 50 minutes, or until a knife inserted in the center comes out clean. (I use aluminum foil to protect the outer edge of the pie crust from getting too brown, since the cooking time is so long.) Remove the pie from the oven, and let it cool. You may cut it into slices while it is slightly warm. That's when it tastes the best! Otherwise, cool it completely, cover it, and let it sit on the counter until ready to use. If you are keeping it longer than 12 hours or so, store it in your refrigerator or freezer. This pie is beautiful and luscious! I hope you like it! --Betty :)

Комментарии:

juanta6 пишет: Hi Betty,\r
Great recipes!\r
Would you consider doing a segement on recipes for two people [Retireees] ? I think that would be a great show!

maskedman46 пишет: Pretty interesting simply ingredients...looks scrumptious....\r
One pie I loved in my travel was the Shoo fly pie and we never see that either on the west coast....\r
I should call you the Sunshine Lady because you are a ray of sunshine every day...

Betty's Kitchen пишет: You're very welcome!\r
--Betty :)

Betty's Kitchen пишет: Oh, this is a "must have" pie in the South! I hope you get to try it, Jimbo!\r
--Betty :)

Betty's Kitchen пишет: Cornmeal is very finely ground corn. It is used mainly for baking breads, etc. You could probably get by using flour in the place of cornmeal in this pie, since there is such a small amount.\r
--Betty :)

Betty's Kitchen пишет: @flyboy39 Thanks for your wonderful comment! I really appreciate it!\r
--Betty :)

PointingTheWeigh пишет: ABSOLUTELY LOVELY! And served on GORGEOUS! PLATES. It all looks lovely!\r
\r
Thankyou\r
\r
Love and hugs to you both xx

LatoyaNaomi пишет: Looks good!

Richard Peej пишет: I love your southern chess pie-it looks so good:-)
Richard

Kevin Abney пишет: So, I can't get the top of the pie to "burn". Do you think living in Japan and the sea level would have anything to do with it? Meh, who knows. I'm taking the pie to work tomorrow for the SPAM potluck (just so there's something edible there). I hope it turns out like the last one I made! Great recipe!!

killuminati63 пишет: happy new year

Betty's Kitchen пишет: Thanks very much! I appreciate your comment!\r
--Betty :)

Betty's Kitchen пишет: @Pattycakessmiles Thanks for your lovely comment! I appreciate it!\r
--Betty :)

Betty's Kitchen пишет: I only eat small portions of anything that has a lot of calories. It doesn't matter which side is up when you put the foil in the oven for protection against an over-browned top.
--Betty :)

Betty's Kitchen пишет: I hope you enjoyed the chess pie! I am happy that you are finding some new things to try on my channel. I have about 50 years worth of recipe creating and collecting to demonstrate! Thanks for watching!\r
--Betty :)

Betty's Kitchen пишет: I hope you do try it! It's really great! Thanks for commenting!\r
--Betty :)

Betty's Kitchen пишет: Sane to you!\r
--Betty :)

cooksis5 пишет: You go girl ! The best I've seen!

Betty's Kitchen пишет: Thanks for the lovely comment! The Shoo Fly Pie should be in bettyskitchen, but I just haven't gotten around to that one yet! I do have a gorgeous Black Bottom Pie! Thanks for watching and commenting!\r
--Betty :)

Betty's Kitchen пишет: It *is* a great pie! I hope you enjoy it! Thanks for your sweet comment! (I will pass along your "Hi!" to the cameraman!)\r
--Betty :)

happy2bUSA пишет: Hi Betty, As I sat down to pull up your channel this morning, my husband said: "Oh what are we having for dinner tonight?" Lol. After over 40 yrs of cooking I was getting stale, now I just make one of your great recipes, & we havent found a bad one yet. Last week I did the hashbrown casserole for a friend, the cheeseburger and frys casserole and that great chick pea salad...tonight I know we are having your chess pie. Thanks Betty!

metapixusion пишет: Oh betty
once again,
what would i do without you :3

Betty's Kitchen пишет: I finally got around to it; I guess that leaves the fried catfish that rick ordered that I will need to do! You are welcome for the recipe! Thanks for your sweet comment!\r
--Betty :)

Betty's Kitchen пишет: That's a good idea. My huband and I are retired and are empty nesters. Some of the recipes that I post have been cut in half already, because Rick and I can't eat all of the leftovers. I suggest making the full recipe, if it's something you can freeze, then just freeze the leftovers in usable portions, and that gives you a day free of cooking later on!\r
--Betty :)

Connie Bevier пишет: Thank You! This recipe made the Best Chess Pie's. For Christmas I made 2 of the pies. Would you believe the family fought over the pies. Said they were the Best pies they ever had, would I make them some more. I know have orders to make Chess Pie's for 3 of my family. Thanks Betty, you made the Christmas Dinner desert so great. <3

Betty's Kitchen пишет: Thanks, Richard. I'm glad you like the looks of it. I should have let it cool a little more for a prettier picture at the end, but I served it to company instead! Have a good night!\r
--Betty :)

Betty's Kitchen пишет: Thanks for your comment! I really appreciate it!\r
--Betty :)

GTmoney5 пишет: That was easy

Jimbo Jitsu пишет: Nicely done, had not heard of this dish before! Great job!

strawberryseason пишет: No offense but why not make your own crust? You can make it with better ingredients than the store-bought one.

Nimarocks пишет: I love you videos they are great, and so are you especially this video

Betty's Kitchen пишет: One folk etymology suggests that it was referred to as "just pie", which soon shortened to "jus' pie" or "jess' pie," and then corrupted to "chess pie". There are several other theories. No one really knows!\r
--Betty :)

umkoki пишет: what is the cornmeal? is it starch?\r
and what can i use instead of cornmeal?

Michael T пишет: most recipes i have found for this pie has a much higher start cooking temp at 425 for 10 minutes, then reduce to 300 for 40.. that may help with browing? my issue... mine would not set. i developed a great crust on top.. kinda like brittle.. but it just didnt set well. Any ideas/

K Heath пишет: Thank you! I was introduced to chess pie years ago and had no success with one. Your presentation helps.

Michael T пишет: @bettyskitchen yeah i think the time was off or something, the center was not exactly runny, but about like a melted velveeta LOL. Ill get the hang of baking. Thank you so much for all your wonderful reciepes\r


ass2243 пишет: thank you so much xx that really helped xx ur the best xx

Betty's Kitchen пишет: That's great, Jimbo!\r
--Betty :)

Aisha Abdulai пишет: mmmmm tasty =) \r
\r
aisha x XD

kim Jackson пишет: Look's Delish

Pattycakessmiles пишет: Betty, this pie is delicious. Its a great pie to put together when you dont have a lot of other ingredients in the house but still want to make dessert. Easy on the budget too. Thanks Betty.

Betty's Kitchen пишет: Thank you for the compliment on the recipe and the plates! You are so sweet!\r
Love you, Linda,\r
--Betty :)

KaTom Restaurant Supply пишет: Your pie looks fantastic! :) We made a chess pie video very recently too; feel free to check out our video. Heather's recipe is a little different but not drastically.

To make sure the center was set, our chef Heather lets her pie cool down inside of the oven. This keeps the top from cracking too!

We really like your aluminum-foil-on-the-top-rack trick. What a great idea!

Keep up the great job! It's always good to see someone making quality Southern recipes!

Wendy M пишет: Well, you look lovely, I am glad that it did not matter in this instance. I just baked 4 chess pies for our church bakesale and tried the foil both ways, as I did not know. lol It worked as well as your tip on the foil around the edges, Thank you!

Betty's Kitchen пишет: Thanks! I hope you enjoy it!\r
--Betty :)

Joe Serrano пишет: Oh wow, now i see why Rick had this for dessert at Shaker's,....MIGHTY FINE pie ya got there,...sendin' ya 5 shiny stars sweet Betty!! = ) \r
\r
btw, say hi to your cameraman!

Betty's Kitchen пишет: Thanks!\r
--Betty :)

Wendy M пишет: Looking over your recipes and just wondering how on earth you remain so thin. lol Do I put the foil on the top rack shiny side up or down. Thankyou.

PBottomPoochies пишет: The question is: Why is it called "Chess" pie?

tuffydoodle пишет: I really like this recipe since the filling is gluten free. I could make it without the crust, in ramekins, and I wonder if it would come out like a type of baked custard?

Jimbo Jitsu пишет: I have added it the list of things to try...

Betty's Kitchen пишет: @diageo23 It should "set." That means it should be the consistency that you would have for pecan pie, for example. It is soft, but not runny.
--Betty :)

MaryE MCLea пишет: yummy

Betty's Kitchen пишет: Yes, it would work very well baked crustless. In fact, sometimes I have had an excess of filling for the size of pie crust, and I've just baked the extra filling in little Pyrex dishes. It's great! I'm glad you noticed that for all the people who need gluten-free recipes!\r
--Betty :)

Betty's Kitchen пишет: @strawberryseason I always make a homemade crust with a pie like this when I am serving it to company. In bettyskitchen I have made several different pie crusts, and I thought it would be too repetitive to make a pie crust with each new pie. You can do a search for pie crust in bettyskitchen and find quite a variety!\r
--Betty :)

aphillynative пишет: That is a beautiful pie. I am planning to make it for my husband on my day off this week. Thanks for sharing Ms.Betty.

juanta6 пишет: Hi Betty,\r
Great recipes!\r
Would you consider doing a segement on recipes for two people [Retireees] ? I think that would be a great show!

maskedman46 пишет: Pretty interesting simply ingredients...looks scrumptious....\r
One pie I loved in my travel was the Shoo fly pie and we never see that either on the west coast....\r
I should call you the Sunshine Lady because you are a ray of sunshine every day...

Betty's Kitchen пишет: You're very welcome!\r
--Betty :)

Betty's Kitchen пишет: Oh, this is a "must have" pie in the South! I hope you get to try it, Jimbo!\r
--Betty :)

Betty's Kitchen пишет: Cornmeal is very finely ground corn. It is used mainly for baking breads, etc. You could probably get by using flour in the place of cornmeal in this pie, since there is such a small amount.\r
--Betty :)

Betty's Kitchen пишет: @flyboy39 Thanks for your wonderful comment! I really appreciate it!\r
--Betty :)

PointingTheWeigh пишет: ABSOLUTELY LOVELY! And served on GORGEOUS! PLATES. It all looks lovely!\r
\r
Thankyou\r
\r
Love and hugs to you both xx

LatoyaNaomi пишет: Looks good!

Richard Peej пишет: I love your southern chess pie-it looks so good:-)
Richard

Kevin Abney пишет: So, I can't get the top of the pie to "burn". Do you think living in Japan and the sea level would have anything to do with it? Meh, who knows. I'm taking the pie to work tomorrow for the SPAM potluck (just so there's something edible there). I hope it turns out like the last one I made! Great recipe!!

killuminati63 пишет: happy new year

Betty's Kitchen пишет: Thanks very much! I appreciate your comment!\r
--Betty :)

Betty's Kitchen пишет: @Pattycakessmiles Thanks for your lovely comment! I appreciate it!\r
--Betty :)

Betty's Kitchen пишет: I only eat small portions of anything that has a lot of calories. It doesn't matter which side is up when you put the foil in the oven for protection against an over-browned top.
--Betty :)

Betty's Kitchen пишет: I hope you enjoyed the chess pie! I am happy that you are finding some new things to try on my channel. I have about 50 years worth of recipe creating and collecting to demonstrate! Thanks for watching!\r
--Betty :)

Betty's Kitchen пишет: I hope you do try it! It's really great! Thanks for commenting!\r
--Betty :)

Betty's Kitchen пишет: Sane to you!\r
--Betty :)

cooksis5 пишет: You go girl ! The best I've seen!

Betty's Kitchen пишет: Thanks for the lovely comment! The Shoo Fly Pie should be in bettyskitchen, but I just haven't gotten around to that one yet! I do have a gorgeous Black Bottom Pie! Thanks for watching and commenting!\r
--Betty :)

Betty's Kitchen пишет: It *is* a great pie! I hope you enjoy it! Thanks for your sweet comment! (I will pass along your "Hi!" to the cameraman!)\r
--Betty :)

happy2bUSA пишет: Hi Betty, As I sat down to pull up your channel this morning, my husband said: "Oh what are we having for dinner tonight?" Lol. After over 40 yrs of cooking I was getting stale, now I just make one of your great recipes, & we havent found a bad one yet. Last week I did the hashbrown casserole for a friend, the cheeseburger and frys casserole and that great chick pea salad...tonight I know we are having your chess pie. Thanks Betty!

metapixusion пишет: Oh betty
once again,
what would i do without you :3

Betty's Kitchen пишет: I finally got around to it; I guess that leaves the fried catfish that rick ordered that I will need to do! You are welcome for the recipe! Thanks for your sweet comment!\r
--Betty :)

Betty's Kitchen пишет: That's a good idea. My huband and I are retired and are empty nesters. Some of the recipes that I post have been cut in half already, because Rick and I can't eat all of the leftovers. I suggest making the full recipe, if it's something you can freeze, then just freeze the leftovers in usable portions, and that gives you a day free of cooking later on!\r
--Betty :)

Connie Bevier пишет: Thank You! This recipe made the Best Chess Pie's. For Christmas I made 2 of the pies. Would you believe the family fought over the pies. Said they were the Best pies they ever had, would I make them some more. I know have orders to make Chess Pie's for 3 of my family. Thanks Betty, you made the Christmas Dinner desert so great. <3

Betty's Kitchen пишет: Thanks, Richard. I'm glad you like the looks of it. I should have let it cool a little more for a prettier picture at the end, but I served it to company instead! Have a good night!\r
--Betty :)

Betty's Kitchen пишет: Thanks for your comment! I really appreciate it!\r
--Betty :)

GTmoney5 пишет: That was easy

Jimbo Jitsu пишет: Nicely done, had not heard of this dish before! Great job!

strawberryseason пишет: No offense but why not make your own crust? You can make it with better ingredients than the store-bought one.

Nimarocks пишет: I love you videos they are great, and so are you especially this video

Betty's Kitchen пишет: One folk etymology suggests that it was referred to as "just pie", which soon shortened to "jus' pie" or "jess' pie," and then corrupted to "chess pie". There are several other theories. No one really knows!\r
--Betty :)

umkoki пишет: what is the cornmeal? is it starch?\r
and what can i use instead of cornmeal?

Michael T пишет: most recipes i have found for this pie has a much higher start cooking temp at 425 for 10 minutes, then reduce to 300 for 40.. that may help with browing? my issue... mine would not set. i developed a great crust on top.. kinda like brittle.. but it just didnt set well. Any ideas/

K Heath пишет: Thank you! I was introduced to chess pie years ago and had no success with one. Your presentation helps.

Michael T пишет: @bettyskitchen yeah i think the time was off or something, the center was not exactly runny, but about like a melted velveeta LOL. Ill get the hang of baking. Thank you so much for all your wonderful reciepes\r


ass2243 пишет: thank you so much xx that really helped xx ur the best xx

Betty's Kitchen пишет: That's great, Jimbo!\r
--Betty :)

Aisha Abdulai пишет: mmmmm tasty =) \r
\r
aisha x XD

kim Jackson пишет: Look's Delish

Pattycakessmiles пишет: Betty, this pie is delicious. Its a great pie to put together when you dont have a lot of other ingredients in the house but still want to make dessert. Easy on the budget too. Thanks Betty.

Betty's Kitchen пишет: Thank you for the compliment on the recipe and the plates! You are so sweet!\r
Love you, Linda,\r
--Betty :)

KaTom Restaurant Supply пишет: Your pie looks fantastic! :) We made a chess pie video very recently too; feel free to check out our video. Heather's recipe is a little different but not drastically.

To make sure the center was set, our chef Heather lets her pie cool down inside of the oven. This keeps the top from cracking too!

We really like your aluminum-foil-on-the-top-rack trick. What a great idea!

Keep up the great job! It's always good to see someone making quality Southern recipes!

Wendy M пишет: Well, you look lovely, I am glad that it did not matter in this instance. I just baked 4 chess pies for our church bakesale and tried the foil both ways, as I did not know. lol It worked as well as your tip on the foil around the edges, Thank you!
You'll Need:

3 large , Eggs Well Beaten
1/4 cup(s) , Milk
1 1/4 cup(s) , Sugar
1 tablespoon(s) , Corn Meal
1 teaspoon(s) , Vinegar
5 tablespoon(s) , Butter Melted
1 teaspoon(s) , Vanilla
1 large , Pie Shell

Procedures : Pre-bake Pie Shell.
Mix ingredients and bake in pre-heated oven at 300 degrees for 1 hour